Toni’s summer minestrone soup
This is a basil flavoured cold minestrone for the long hot summer days we get in the UK of our dreams. The best way to make the soup is in the morning so it has a chance to cool down before its eaten. You should not be tempted to put it into the fridge as this will distort its delicate flavour.
For 4 people you will need:
How to make:
Bring the soup and water to a boil Add the rice, stir with a wooden spoon.
add pepper cover the pot and let it simmer for 10 to 12 minutes.
Make sure you keep stirring it, or the rice will stick.
After 12 minuets test the rice it will still be firm but don’t worry it will soften as the soup cools. Give the soup another 3 minuets then turn it off and let
After 30 minuets add the cheese and basil, mix well, when it is completely cool it is ready to enjoy, ladle the soup into 4 soup plates, check the seasoning and serve.
Award winning olive oil
A few weeks ago I was sent some Extra Virgin cold pressed olive oil from Tuscany, and OMG what a Great Olive Oil.
It is a completely different taste experience from the supermarket oil I normally buy. It has a wonderful herby aroma, Artichoke and cut grass with a slight sweet after taste.
I would not suggest you use it for everyday cooking (it’s too good for that) but for dressings and drizzles it will add depth and weight to a dish something 99% of own brand oil cannot hope to achieve.
Its not cheap but you don’t need to use a lot so it will go along way. The producers have asked me if I would like to recommend it on the blog and I said yes.
It costs about £20 per bottle plus delivery but it’s worth it. They sell it in 4 bottle lots, it’s better value to buy four bottles as the postage is cheaper but you can always get together with a friend and divide the bottles up.
If you want to order some go to the producers website they will be happy to send you the Award winning oil.
ELLEIVÆ Biologico Extra Virgin Olive Oil received GOLD award in 2018 New York International Oil Competition
Why not try it yourself?